Spiced chicken en papillote with preserved lemon

Prep 0 h : 30 m
Cook 2 h : 0 m


  • 60g butter, at room temperature

    1 chicken (1.6kg), removed from the fridge 20 mins before cooking

    300g couscous, cooked according to package instructions

    Lemon juice and yogurt, to serve

    Spice paste

    2 garlic cloves

    ½ cup chopped coriander

    ½ preserved lemon, chopped

    1 tsp harissa

    3 tsp ras el hanout

    Pinch of ground cinnamon


  • Preheat oven to 190°C.

    Spice paste: Coarsely crush garlic and a pinch of salt with a mortar and pestle. Add coriander and pound to combine, then add remaining ingredients, pound well and season.

    Rub butter all over the chicken, then coat with the spice paste. Place 3 large sheets (about 45cm each) of baking paper on a work surface so they overlap, place chicken on top and wrap to enclose, securing with string. Roast until juices run clear when thigh is pierced with a skewer, 1 hour 40 mins. Rest in paper for 10 mins.

    Squeeze lemon juice over chicken, spoon cooking juices on top and serve with couscous and yogurt.